Chicken Burrito Skillet is a healthy one pan dinner with tender beans, flavorful rice and morsels of chicken topped with gooey cheese, cilantro, lime and green onion.
It is the perfect weeknight dinner where you don’t even have to chop an onion or a single clove of garlic.
This skillet consist mostly of pantry and fridge staples, and is highly versatile with white, brown or cauliflower rice and its toppings.
It’s just perfect!
Ingredients for Chicken Burrito Skillet
- Chicken: Boneless skinless chicken breast or thighs cut into 1 inch pieces.
- Rice: You can use white rice or brown rice. It should be rinsed and drained but not pre-cooked beforehand.
- Corn and beans: Fresh or frozen corn, no need to cook or thaw. You can use black beans from a can that are rinsed and drained from gooey liquid or pressure cooker black beans .
- Tomato products: A can of low sodium diced tomatoes that are not drained. For more saucy and red in colour skillet, use same amount of plain tomato sauce.
- Seasonings: Low sodium chicken broth adds extra flavor. Dried onion and garlic powders make skillet quick and flavorful. And then just chili powder.
How to Make Chicken Burrito Skillet
There is a full recipe card below.
- Prep: Drain and rinse beans. Rinse and drain rice. Dice chicken or use kitchen shears.
- Saute: Add chicken, corn, beans, rice and spices and cook for 5 minutes. This step will flavor and pre-cook all solid ingredients. Do not add liquids yet.
- Bring to a boil and cook: Add diced tomatoes (not drained) and broth. It is super important to bring mixture to a boil before cooking. White rice will cook faster than brown rice. Stir only once and simmer on low heat covered the whole time.
- Cheesy topping: When rice is soft, skillet is almost ready. Sprinkle cheese on top and let it melt while covered. Now is a good time to chop cilantro, lettuce, green onion etc.
- Serve with a dollop of plain greek yogurt, sour cream or even greek yogurt guacamole.
Tips and Variations
- Cooked chicken: Use shredded or cubed cooked chicken. Reduce cook time to 2 minutes when sauteing.
- Ground chicken: Saute ground chicken or turkey first, constantly breaking into small pieces with spatula. And then add beans, corn, seasonings etc.
- Low carb: Use fresh or frozen cauliflower rice. Add with liquids and reduce broth to 1/2 cup.
- More spice: This skillet is mild because “kids”. Spice it up with more chili powder or cayenne pepper. Use a can of Rotel in place of diced tomatoes. Sub Pepper Jack cheese for regular one.
- Beans: If you don’t like black beans, use pinto beans. Or skip all together.
How to Store, Reheat and Freeze
Storing: Refrigerate for up to 5 days in an airtight glass container. You can cook, cool and divide skillet into individual containers for meal prep.
Freezing: Cook, cool and freeze skillet in a large baking dish tightly wrapped with plastic and foil. Smaller leftovers can go into airtight containers for up to 3 months. Thaw on the counter for 6 hours or in the fridge for 12 hours.
Reheating: Chicken and rice should be thawed completely before reheating. Use microwave in 1 minute intervals or add to a pot with splash of water/broth and simmer on low for 5-7 minutes.
More Mexican Chicken Recipes
- Chicken enchiladas
- Chicken quesadilla
- One pan Mexican chicken and rice
- Chicken tortilla soup
- Chicken tacos
- Chicken tostadas
Chicken Burrito Skillet
- 1 lb 3 cups boneless & skinless chicken breast or thighs, cubed
- 15 oz can low sodium black beans rinsed & drained
- 1 1/2 cups brown or white rice rinsed & drained
- 2 cups fresh or frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 15 oz can low sodium diced tomatoes not drained
- 3 cups chicken broth low sodium
- 1 1/2 cups cheddar marble or Tex mex cheese, shredded
- Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp oil to coat.
- Add chicken, black beans, rice, corn, cumin, chili powder, garlic powder, onion powder and salt. Saute for 5 minutes, stirring occasionally.
- Add diced tomatoes and broth; stir and bring to a boil. Cover with a tight lid and simmer on low for brown rice – 20 minutes, white rice – 10 minutes.
- Open the lid, give a gentle stir, cover and cook for another 20 minutes – brown rice and 5 minutes – white rice. Or until rice is soft.
- Remove the lid, sprinkle with cheese, turn off heat, cover and let stand for 5-10 minutes until cheese melts.
- Garnish with cilantro, avocado, green onion and lime. Serve hot.
Store: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
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